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Determination of iodine‐bromine numbers of some edible oils with two N‐bromoimides
Author(s) -
DAS C. MOHANA,
INDRASENAN P.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00497.x
Subject(s) - bromine , iodine , iodine value , glyceride , edible oil , chemistry , sunflower oil , olive oil , palm oil , titration , sunflower , halogenation , coconut oil , food science , organic chemistry , chromatography , fatty acid , biology , horticulture
Summary The iodine‐bromine numbers of some edible oils such as coconut oil, gingelly oil, groundnut oil, mustard oil, olive oil, palm oil and sunflower oil were determined titrimetrically using the N‐bromoimides, N‐bromophthalimide (NBP) and N‐bromosaccharin (NBSA). The proposed excess‐back titration methods were based on quantitative bromination of the glycerides of unsaturated fatty acids present in the oils and both the methods were simple, rapid and accurate.